If you are new to cooking, don’t be intimidated. You will enjoy making something from scratch to share with your friends and family. And this stew is great for beginners.

Moroccan-Style Seafood Stew

seafood-stew_lea-mcintosh

By Lea McIntosh
Published: February 3, 2012

  • Yield: 4 Servings

If you are new to cooking, don’t be intimidated. You will enjoy making something from scratch to share with your friends and family. …

Ingredients

Instructions

  1. In a large shallow 4-quart sauce pan over medium-high heat, sauté garlic in olive oil until translucent, do not brown.
  2. Add cayenne, paprika, and cumin; cook until fragrant.
  3. Add diced tomatoes, wine, broth, dark brown sugar, salt, pepper; simmer for 15 minutes with pot uncovered.
  4. Add halibut and shrimp to simmered tomato-garlic mixture. Cover pot and simmer for an additional 5 to 6 minutes, or until fish and shrimp are cooked through.
  5. After stew has simmered, add the fish and shrimp and gently stir, trying not to break up the chunks of fish. Cover and steam 5 to 6 minutes or until cooked through.
  6. Add parsley, cilantro, and lemon juice; gently stir to combine, taking care not to break up the chunks of fish. Season with additional salt and pepper to taste, if needed.
  7. Using large bowls, serve over saffron risotto and garnish with chopped kalamata olives and freshly grated Parmesan cheese.